Parlor Punch Recipe
- 12 lemons
- 2 pounds sugar
- 2 tablespoons English Breakfast or Darjeeling tea
- 1 cup dark rum
- 1 cup raspberry syrup
- Club soda
- Grate the rinds of 3 lemons into the sugar. Add 1 quart of water and bring to a boil over high heat. Boil for 15 minutes, strain and, when cool, add the juice of the 12 lemons. Pour 1 pint of boiling water over the tea and steep for 1/2 hour. Strain into the sweetened lemon mixture. Refrigerate overnight. When ready to serve, add rum and raspberry syrup and blend well. Put 2 or 3 ice cubes in 10-ounce tumblers and fill with punch, or punch and a dash or soda.
